Crispy Topped Stuffed Shells
7 ingredients
10 steps
Ingredients
- 1 jar (24oz.) spaghetti sauce
- 1 large tomato, chopped
- 1 container (15oz.) POLLY-O Original Ricotta Cheese
- 1 pkg. (10oz.) frozen chopped spinach, thawed, well drained
- 1 pkg. (6oz.) Fresh Take Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together
- 1 teaspoon Italian seasoning
- 20 cooked jumbo pasta shells
Directions
-
1Heat oven to 400°F
-
2Mix sauce and tomatoes
-
3Spoon Half into 13x9-inch baking dish
-
4Combine ricotta, spinach, 1 cup Fresh Take and seasoning
-
5Spoon into shells
-
6Place over sauce in dish
-
7Top with remaining sauce and cover
-
8Bake for 10 minutes
-
9Top with remaining Fresh Take
-
10Bake, uncovered, for 15 minutes or until heated through
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